Ingredients

• 1/4 large head green cabbage (or 1/2 small head) (, shredded (~12 cups, Note 1))
• 1 medium fennel bulb (, trimmed, halved, and shaved at 1.5 mm on a mandolin (Note 2))
• 1 red apple ((any kind is fine), halved and thinly sliced (1.5 mm thick))
• 1 cup dill leaves, roughly chopped ((about 1 whole bunch))
• 2 tsp caraway seeds ((Note 4))
• 2 small clove garlic (, minced)
• 3 tbsp apple cider vinegar (, or less to taste (Note 6))
• 5 tbsp olive oil
• 2 tsp Dijon mustard
• 1 1/2 tsp caster sugar ((Note 5))
• 1/2 tsp salt ((Note 5))
• 1/8 tsp black pepper

Directions

1. Dressing: Shake Dressing ingredients in a jar.

2. Toss! Place cabbage, fennel, apple, and dill in a very large bowl. Pour over Dressing, toss well. 

3. Sprinkle with caraway seeds then toss again.

4. Set aside for at least 1 hour to allow cabbage to wilt. Give it a good toss, then transfer to a serving bowl and serve! 

5. Storage: Keeps perfectly for 3 to 4 days in the fridge. Dressing stops apples from going brown. Best to bring to room temperature before serving.

Thanks to recipe tin eats for the recipe.